Description
Deliciously crispy and flavorful Chinese scallion pancakes featuring a tender, flaky dough infused with aromatic green onions and seasoned with Chinese five-spice powder. Perfectly pan-fried to a golden brown, these savory pancakes make an excellent appetizer or snack paired with a dipping sauce.
Ingredients
Scale
Dough
- 2 cups all-purpose flour
- 1/2 teaspoon Himalayan pink salt
- 1/2 cup boiling water
- 1/3 cup cold water
- 1 tablespoon vegetable oil
Filling and Finishing
- 2 cups scallion greens, chopped
- 1 tablespoon sesame oil (for brushing inside the pancake)
- 1 teaspoon Chinese five spice powder
Instructions
- Prepare the dough: In a mixing bowl, combine the all-purpose flour and Himalayan pink salt. Slowly pour the boiling water into the flour mixture while stirring continuously with a fork or chopsticks until the dough begins to come together. Add the cold water gradually as needed, mixing until a shaggy dough forms.
- Knead the dough: Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until smooth and elastic. Cover the dough with a damp cloth and let it rest for 30 minutes.
- Divide and roll out: After resting, divide the dough into 4 equal portions. Roll each portion into a thin circle about 7-8 inches in diameter using a rolling pin.
- Add filling: Brush each rolled-out dough circle evenly with sesame oil. Sprinkle 1/4 teaspoon Chinese five spice powder and evenly distribute chopped scallions over the surface.
- Shape the pancakes: Roll each dough circle like a jelly roll, enclosing the scallions inside. Coil the rolled dough into a tight spiral, tucking the end underneath to seal. Flatten each coil gently with your palm and then roll out again to about 1/4 inch thickness.
- Cook the pancakes: Heat a non-stick skillet over medium heat and add 1 tablespoon vegetable oil. Fry each pancake for 3-4 minutes on each side or until golden brown and crispy. Adjust heat as needed to prevent burning.
- Serve: Remove pancakes from skillet and drain on paper towels briefly. Serve hot with your choice of dipping sauce, such as soy sauce or sweet chili sauce.
Notes
- A scallion pancake is a flatbread filled with aromatic green onions and typically served with a sweet and sour dipping sauce.
- Resting the dough allows gluten to relax, making the pancakes tender and easier to roll.
- You can add more or less Chinese five spice powder according to your taste preference.
- For extra crispiness, fry the pancakes in sesame oil instead of vegetable oil.
- These pancakes are best enjoyed fresh but can be reheated in a skillet to regain crispiness.
Nutrition
- Serving Size: 1 pancake
- Calories: 307
- Sugar: 1 g
- Sodium: 301 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 51 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 0 mg
